Do you need to lose weight?

If you need to lose weight, you need to focus on your nutrition.  This is where you will get your biggest bang for your buck.

If you are not losing weight, it’s because you are making some mistakes.  Here are a few, and how to fix them.

Lose Weight Mistake #1:

Trying not to eat:

When dieting, people try to wait as long as they can to eat thinking that eating less  will cause them to lose weight.

The only thing this causes is excessive hunger and binging, usually the latter part  of the day.

How to fix it:

Eat a SMALL meal every 3-4 hours and you will never feel the need to over eat  and you will lose weight.  You can get tons of ideas for “Healthy Recipes” in my
Cook Book “Eat to be Fit” or by subscribing to “Healthy Recipe Express”, you get 12 New, Healthy, and Delicious recipes EVERY MONTH.

Lose Weight Mistake #2:

Eating BLAND & BORING “Diet Food”:

This will make you feel as if you are “dieting”, and chances are you won’t stick to  your nutrition plan for long.  So you won’t lose weight.

How to fix it:

Take the time to get some healthy but delicious recipes so that you can ENJOY  eating healthy and not feel deprived.  Then you will stick to your program and  lose all the weight you want.  Try my book “Eat to be Fit”for over 300 healthy  recipes that are tasty, easy and enjoyable.  Or you can subscribe to“Healthy  Recipe Express” .  You will receive 

Here is a SAMPLE HEALTHY RECIPES:

Michelle Marie’s Healthy Recipe:  Devilish Sesame Chicken with Green Beans and Scallion Rice (4 Servings)

Ingredients:
2 cups low sodium chicken stock
1 cup brown basmati rice
1/2 pound green beans
1 pound chicken breast, chicken cutlets or chicken tenders, thinly sliced
1 red bell pepper, seeded and thinly sliced
3 tablespoons balsamic vinegar
3 tablespoons honey
1 tablespoon Dijon mustard
2 teaspoons sesame oil
1 bunch scallions, finely chopped
2 tablespoons sesame seeds, toasted

Instructions:
In a large saucepan, heat stock over medium-high heat. Add the rice; toast, stirring, for a minute or two. Add 1 1/2 cups chicken broth, lower the heat, cover and simmer until tender.
In a medium skillet, bring enough water to reach a depth of 1 inch to a boil, salt it, add the green beans and cook for 2 minutes; drain and rinse with cold water.
In a large skillet, heat stock over high heat. Add the chicken and cook until golden, 3 to 4 minutes. Add the red pepper and cook until just softened, 3 minutes. Add the green beans and cook, tossing, for 1 minute. In a bowl, mix together the vinegar, honey, mustard and remaining 1/2 cup chicken stock. Pour the sauce over the chicken and vegetables; toss. Drizzle the sesame oil over the chicken.
Stir the scallions into the rice and fluff with a fork. Serve the chicken over the rice and top with the sesame seeds.